Tofu Tamarind Curry
Serves 4
- 2 tablespoons vegetable oil
- ½ lb firm tofu, cubed
- 1 cup cauliflower florets
- 1 carrot, peeled and sliced
- 1 container Maya Kaimal Tamarind Curry
- ½ cup frozen peas
- ¼ cup thinly sliced scallions
- In a medium-sized covered skillet or Dutch oven, heat the vegetable oil over medium heat. Add the cauliflower and carrots and sauté for a few minutes.
- Add the tofu and Tamarind Curry sauce. Cover and simmer for 15 minutes over low heat or until vegetables are cooked through. If sauce becomes too thick, add water to thin.
- Add the peas and stir until they are warmed through. Stir in the scallions or sprinkle on top. Serve with basmati rice or Indian naan or other flatbread.